• Trim pea pods and halve lengthways. Pick and thinly slice mint leaves. • Slice cucumber into half-moons. • In a medium bowl, place haloumi and cover with water to soak.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, a drizzle of olive oil and season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Spread everything garnish over a board or plate. Press cooked haloumi into everything garnish, turning to coat.

• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the chopped mint. Season to taste. • In a large bowl, combine pea pods, cucumber, spinach & rocket mix, balsamic vinaigrette dressing and the remaining chopped mint. Toss to coat. Season to taste.

• Divide sesame-coated haloumi and pea pod salad between plates. Dollop over mint yoghurt to serve. Enjoy!